Double-Garlic Tomato Sauce

• 15 -18 large tomatoes
• 2 heads garlic
• 2 small onions
• 1 cup chopped fresh basil
• 14 cup olive oil
• 14 cup apple cider
• 1 teaspoon salt
• 12 teaspoon black pepper
• 12 teaspoon chili powder or 12 teaspoon cayenne pepper

1. Chop tomatoes into small pieces for stewing, removing the seeds and juice if thicker sauce is desired.
2. Dice onions and mince garlic.
3. In large pot, saute onions and garlic in olive oil and/or apple cider until onions are just translucent and soft.
4. Add in tomatoes and basil, let stew on medium heat for 1/2 hour, stirring occasionally.
5. When tomatoes have softened into a "mush", bring just to a boil, then add salt and peppers and simmer for one hour.
6. Serve chunky or puree with immersion blender.

tomatoes, garlic, onions, fresh basil, olive oil, apple cider, salt, black pepper, chili powder

Taken from www.food.com/recipe/double-garlic-tomato-sauce-317719 (may not work)